Sunday, August 9, 2015

Chocolate Peanut Butter No-Bake Pie Recipe (Vegan and Dairy Free!)

Heyo buddies! The summer sun is still shining bright, so that's what makes this recipe for chocolate peanut butter cheesecake, that you don't even have to bake because the freezer does all the work, the perfect summer treat! Better yet, this beauty doesn't have any diary in it, and can easily be made vegan, and it is really, seriously, yummy!

Dang, that cover photo is cuuuuute! And do I need to tell you more about how yummy this pie is? Let me just list out the ingredients and you can tell me what you think.

Then, the chocolate ganache that it is swirled with is made with coconut milk and semi sweet chocolate chips.

Oh, and if that isn't enough, I topped this beauty with chopped salty roasted peanuts and even more chocolate chips.

I know what you're thinking- "Cashews are so weird Rosie!", but i swear to you- they are not! Cashews are pretty much creamy amazingness. You soak them, and grind them in a high powered blender, and they can be transformed to a dessert, or into a cheeze. Even Warren and Holly tried and liked this pie- and I know they were delightfully surprised.

I made this pie in a spring-form cheesecake pan- and even swirled in chocolate ganache so that it would have a beautiful layered look. Yum, just looking at these pictures makes me seriously hungry!

The high powered blender is really the MVP of this recipe, without it- your pretty much just eating candy and nuts.

Get your patience flowing- after you whip this baby up, you have got to wait for it to firm up in the freezer.

I only froze mine for 3 hours, and when we cut into it- the chocolate ganache oozed out, in a most delicious way. We were not complaining.

Chocolate Peanut Butter No-Bake Pie Recipe

Prep:Start the night before making by chilling the coconut cream in the fridge, you are going to separate the liquid from the solid parts, so don't shake your can, and move it as little as possible. Also get the cashews soaking in a jar of water, at room temperature. Now throw a couple bananas into the freezer, I like to peal mine first.

For the crust:

1 package of Oreos (or Newman O's, or Joe Joe's)

2 tbsp coconut oil

Place Oreos in blender and scoop in the coconut oil. Coarse blend. Add to the bottom of a greased pan, or spring-form, and press into the bottom of the dish with your hand. You want to really pack the crust in.

The filling is made up of a cashew cream, and a whipped coconut cream, make the cashew first and the coconut second, and then fold the cashew cream into the coconut.

For cashew cream:

2 cups cashews, soaked

2 bananas, frozen solid

1/2 cup coconut milk

2 tbsp cocoa powder

2 tbsp honey (SUB maple syrup for vegan)

1 cup peanut butter

All ingredients go into the blender and let it rip until you have a smooth consistency (could be a couple minutes)

For the coconut cream:

1 can full fat coconut cream, chilled

1 tsp vanilla extract

Open the chilled can of coconut cream, and carefully separate the liquid from the solid by pouring the liquid out. Place the solid part into a chilled bowl and whip with an electric mixer for 30 seconds. Add in vanilla and whip for another minute.

Once you have mixed the 2 creams together, pour on top of the crust.

Now make the chocolate ganache:

1/2 cup semisweet morsels (check ingredients to make sure they are dairy free or vegan if you need)

1/2 cup coconut milk

Melt together over a double broiler, or in the microwave at 50% power in 30 second intervals.

Pour the ganache over the cream mixture, in a swirl pattern. Get a knife out and drag the chocolate through to make a marbled kinda sorta thing.

It is time to hand chop the peanuts and chocolate chops for the top. I used about 1/2 cup of each.

Finally, you are ready to cover the pan and place into freezer, for 3-8 hours. When you take it out, you will be so ready to dig in, but be a little careful. If the pie is frozen for 8 hours, it shoould thaw for about 5 minutes before cutting into it.